Meatloaf and Fresh-Baked Bread

I have all sorts of plans for the coming warm weather… Lots of salads, of course, but I also want to play with a “BBQ Sauce of the Week” idea… There are just so many BBQ sauce ideas out there that I think it might be fun to see just what I can come up with. I want to redo the Root Beer BBQ Sauce – it just didn’t have enough of a root beer kick, and I’m thinking different fruits – peaches, definitely – and different chilis, some regional differences… the possibilities are pretty endless and should keep me busy for a while.

Meatloaf is a non-recipe meal, generally. I just put stuff together and that’s that.

But every now and again, I need to do something just a little bit different. I started hunting through old recipes and found this in an old Gourmet MNagazine:

Meatloaf

Gourmet | February 2008Ian Knauer

This is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday’s lunch. A mix of beef, pork, and bacon ensures meatiness, with Worcestershire sauce, chopped prunes, and cider vinegar added for good balance and occasional suggestions of sweetness. Because the loaf is baked without a loaf pan, there’s plenty of well-browned crust to go around.